This is the Perfect All American Chocolate Torte (TCB) with a frosting of my own—depending on who I’m talking to, it’s called ‘Walnut Fudge Frosting’ or ‘Failed Fudge Frosting.’
The Torte is wonderful! Super chocolatey and I think I like it even more than the Perfect All American Chocolate Cake. Both are moist and delicious—I just think this one is a bit moister and a bit more delicious. Only difference is all egg yolks rather than whole eggs. It is from this cake that I learned how my new oven does not like cake strips! I forgot to use them on my first cakes in it (Golden Lux), and they came out better than any cake I’d made, but I used the strips for this cake. You can see from the sliced-into-cake and also a bit in the cake slice how one side of each layer is WAAAAAAYYYY lower than the other side—like by almost half! I had to match high/low and low/high to get a level cake! No more cake strips for me!
The frosting was made from some walnut fudge that didn’t set up. I added butter, walnut butter and ground almonds to make it into frosting. It came out great!!! The only slight hitch was that, when making the walnut butter, a walnut piece must have had a little piece of shell, because some bites had some crunchies that I couldn’t attribute to anything else. *sigh*
Everyone loved it, even folks who don’t like nuts! This torte makes a great layer cake if you’re in the market for chocolate layers!!!
I know, I know, you’re all saying, “OMG! I can’t believe this post isn’t 16 pages long like usual!” ; )